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What bourbons work well for flavoring beer?Alright... I will admit that this is somewhat subjective, but it is still a valid (and very useful) question for any homebrewer who wants to use bourbon to flavor a beer. Knowing which bourbons will produce what kind of flavor and strength is very much akin to what flavor and strength a hop varietal or yeast will produce. So, my question to you is: How do I alter this question to make it less subjective and more practically useful for homebrewers?